Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apples and caramel bits.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Drizzle the melted caramel over the cooled cookies. Sprinkle with a pinch of sea salt (optional).
